Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Baking (sweet) / Rustic blood orange and pistachio galettes

Rustic blood orange and pistachio galettes

by Jeanne Horak on June 21, 2021 5 Comments in Baking (sweet), Dessert, Fruit, Recipes

Blood orange & pistachio galettes
Jump to Recipe Print Recipe

[Reading this in a feed reader like Feedly or Flipboard? Cooksister’s feed is being updated to https://www.cooksister.com/feed – please resubscribe in your reader of choice!]

When people start getting wistful about the “good old days” and how thing were so much better when they were young/before the world wars/before the Rolling Stones were born, I always inwardly roll my eyes.  Because if you stopped to think for about 30 seconds you would realise that things are, for the vast majority of the world’s population, better than they were a century ago.  Some deadly diseases have been totally eradicated (so long, smallpox!) and we have antibiotics so that we seldom die of simple strep throat or UTIs. Anaesthetic is a thing.  Slavery is universally illegal (although modern slavery is unfortunately still a dirty secret). Tolerance towards people of different races, gender identities, sexual orientations and disabilities has never been higher.  The vast majority of people in the world now live in some form of democracy and have the right to vote (in 1900 only TEN countries were democracies). Education for all children is generally accepted as essential (if not a basic human right). Oh – and human rights are a thing.  But I don’t launch into this list as I roll my eyes.  All I say to counter the “good old days” argument is: “We. Have. Google.”

Sliced blood oranges

 

Oh Google, how did I live before you? You tell me the name of that actor in a movie whose name I can’t quite place; or who sang that 1980s song that I only remember one line of lyrics from; or how to fix my wifi router.  How else would I know what the lifecycle of the common mayfly looks like; or why my boiler makes funny noises; or what the capital of Guinea Bissau is. But I also love how Google’s autocomplete function provides a mini barometer of what other people are curious about and makes us feel less alone in our ignorance.  For instance, if you start typing “how to stop p…” into Google, the first thing that pops up as a suggestion is “how to stop procrastinating”.  Not only does this make me feel less alone in my struggle with procrastination, but the fact that there are over 7 million results means I have limitless opportunity to browse them, thereby elevating my browsing time to a justified search for self-improvement rather than what it really is – more procrastination!

 

Blood orange & pistachio galettes

 

I am mortified to say that this wonderful recipe for a rustic blood orange and pistachio galette has been in my drafts folder since the start of the blood orange season… about three months ago. Why? Procrastination. The word comes from two Latin words pro and crastinat, literally translating to “belonging to tomorrow”, and it means putting off or delaying something until tomorrow… or the next day… or some unspecified time in the future. It is a fairly universal human failing – but why do we do it? Everyone’s reasons are slightly different but it could be down to:

  1. Perfectionism and fear of failure (waiting for all conditions to be perfect before you start a task; or preferring to put off rather than doing a less than perfect job)
  2. Inability to prioritise (or rather, a manifestation of present bias, our natural tendency to prioritize short-term needs like rearranging the sock drawer ahead of long-term ones like writing a thesis to get a degree)
  3. Being overwhelmed by the size of the task (focusing on how hard it will be to write a book rather than thinking how easy it is to write a page)
  4. Not setting realistic, achievable (or any!) goals (saying that you are going to “get fit” rather than setting a goal of exercising 3 times per week)
  5. Distraction (let me just check my Instagram before I finish this sentence…)

Do you recognise yourself in any of the statements above? I would definitely say 2 and 5 best describe my personal procrastination gremlins. But there is an increasing tendency among psychologists to view procrastination not as a lack of self-control or a time management issue but as a form of non-physical self-harm that we use to cope with negative emotions around a task. If you think about it, procrastination is hardly ever something that happens without our knowing it. On the contrary: we are aware that we are putting off doing a task; we are aware that there will be negative consequences – but we do it anyway as a way of trying to manage challenging emotions like boredom, anxiety, insecurity, frustration, resentment or self-doubt. We procrastinate when we prioritise managing these negative emotions over completing the task.

 

Blood orange and pistachio galette sliced

 

So fighting our tendency to procrastinate does not come down to downloading another time management app, but to managing our negative emotions and finding ways to work with rather than against out natural tendencies so as to make completing the task seem more desirable than putting it off. One strategy is to remove all obstacles to beginning/completing the task (or putting obstacles in the way of your favourite procrastination activities). For example, I can often waste an hour dithering and coming up with excuses why today is not the right day to go for a run. But if I get up and put my running clothes on before I even leave my bedroom, the chances of my procrastinating and avoiding a run are massively reduced. Once I am dressed for running, it seems easier just to go for a run than changing out of my running clothes. Another strategy when you feel yourself procrastinating is to say “I am not going to start this task, but if I were to, what would be the one thing I would do today?” This is often something as insignificant as making a phone call – and when you verbalise that, it seems a lot more achievable and you are likely to say “OK, I think I can manage one call before I alphabetise my CD collection”. With my running, I often say I don’t want to run today but if I were to, I would just run 1km. Just 500m away from my house and 500m back.  And by the time I get to 500m from my house, 99% of the time I think it would be a waste to turn around now and I end up running 5km.

A galette (from the Norman gale or “flat cake”) is a catch-all French term for a number of round, flat pastry dishes – you may know the galette Bretonne (a savoury filled buckwheat pancake popular in Northern France) or the galette de rois (“king cake” made of layers puff pastry and an almond filling baked for Epiphany in January).  But my favourite incarnation of the galette is as a free-form open tart, consisting of a circle of pastry topped with thinly sliced sweet or savoury ingredients and with the edges folded or crimped over to keep the filling in.  I love them not only because they are delicious, but also because their free form means that my lack of precision technical baking and decorating skills are no barrier to a delicious result. Blood oranges are a mutation of the common… erm, orange orange and depending on the variety and growing conditions, their flesh can range from uniformly deep blood red to delicate streaks of crimson.  They are slightly sweeter than most other oranges with a slight raspberry flavour and I love that you never know until you slice into them just how red they are going to be. My procrastination in posting this recipe means that you may no longer be able to find blood oranges in the shops but this recipe works equally well with any sweet orange – Jaffa oranges make a good substitute.  I served mine simply with crushed pistachios and clotted cream but vanilla ice-cream, creme fraiche or whipped cream with a touch of orange liqueur would all work perfectly.

 

Blood orange and pistachio galettes with clotted cream

 

If you love blood oranges, you should also try:

  • 3-ingredient blood orange posset
  • fennel and blood orange salad with toasted pistachios
  • blood orange & Cointreau upside down cake
  • caramelised blood orange and halloumi salad

 

5 from 6 votes
Blood orange & pistachio galettes
Print
Blood orange and pistachio galettes
Prep Time
20 mins
Cook Time
30 mins
Chill time
30 mins
Total Time
1 hr 20 mins
 

These rustic blood orange and pistachio galettes combine the sweetness of blood oranges with the a deliciously nutty pistachio frangipane on a free-form pastry base that's as easy to make as it's delicious!

Course: Dessert
Cuisine: French
Keyword: citrus, easy, fruit, galette
Author: Jeanne Horak
Ingredients
FOR THE PASTRY
  • finely grated zest of 1 blood orange
  • 200 g plain flour, plus some or dusting
  • 100 g butter, cubed
  • 50 g caster sugar
  • 1 egg, separated
  • 1-2 Tbsp iced water
FOR THE FILLING
  • 50 g ground pistachio kernels
  • 50 g butter
  • 50 g caster sugar
  • 6 small blood oranges
TO SERVE
  • handful pistachio kernels, lightly
  • clotted cream
Instructions
  1. Finely grate the zest of one blood orange and set aside. Keep the orange for the filling.

  2. Using the tips of your fingers, rub the cubed butter into the flour (or pulse them together in a food processor) until the mixture resembles fine breadcrumbs. Add the orange zest, 50g of sugar, the yolk of the separated egg and 1 Tbsp of the iced water. Mix (or pulse in the food processor) until the dough just comes together. Add the other Tbsp of water if it is still too dry to come together.

  3. Transfer the mix to a lightly floured surface and work gently into a dough. Flatten into a disc, wrap in clingfilm and refrigerate for at least 30 minutes.

  4. Preheat the oven to 220C (200C fan assisted) and line a large baking tray with baking paper.

  5. Peel and thinly slice all the oranges (including the one you zested). Make sure to remove as much of the bitter pith as possible.

  6. Place the ground pistachio kernels, 50g of butter and 50g of caster sugar in a mixing bowl and using an electric mixer, whisk the mixture until creamy and pale (about 5 minutes).

  7. Remove the dough from the fridge, unwrap and transfer to a lightly floured surface. Roll the dough out into a rough circle 30cm in diameter (or divide the dough into two and roll out into two circles 15cm in diameter).

  8. Carefully transfer the rolled dough to the baking tray and spread evenly with the pistachio mixture, leaving a 4cm border all round. Lay the orange slices on top of the pistachio mix, overlapping each slice slightly.

  9. Fold the edge of the pastry up and slightly over the filling to create a crust. Brush the crust with the reserved egg white and bake in the preheated oven for 25-30 minutes or until the crust starts turning golden.

  10. Remove from the oven and allow to cool before slicing. Serve lukewarm or at room temperature, topped with a handful of lightly crushed pistachio kernels and a dollop of clotted cream.

 

Make sure you never miss a recipe – sign up to receive a free e-mail alert whenever I publish a new post!

Other platforms where you can follow me are Facebook, Instagram, Pinterest, Twitter, Bloglovin and Yummly.

Pin this recipe to your Pinterest board so you can find it later:

 

More deliciousness for you!

  • Barbecued salmon with blood oranges and capersBarbecued salmon with blood oranges and capers
  • Caramelised blood orange, halloumi and pistachio saladCaramelised blood orange, halloumi and pistachio salad
  • Blood orange and Cointreau upside-down cakeBlood orange and Cointreau upside-down cake
  • Blood orange & beetroot salsa with pan-fried salmonBlood orange & beetroot salsa with pan-fried salmon

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Cauliflower steak Welsh rarebit
Festive roast lamb with pomegranate glaze »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Olive says

    July 4, 2021 at 2:45 pm

    Simply wonderful. I am drooling just by going over this lovely recipe. Looks really delicious.

    Reply
  2. Beth says

    July 4, 2021 at 4:08 pm

    Oh wow! This was amazing and out of this world delicious! These are a great combination and so flavorful! Excited to make this again!

    Reply
  3. Dannii says

    July 4, 2021 at 4:40 pm

    I love anything with blood orange, so these sound perfect to me. They look stunning too

    Reply
  4. Claudia Lamascolo says

    July 4, 2021 at 8:25 pm

    I love these flavors and that crust looks divine!

    Reply
  5. Anaiah says

    July 4, 2021 at 8:29 pm

    Oh, what a perfect combination of blood orange and pistachios in this galette! It was so delicious and turned out beautifully. I always love making edible art!

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Perfect broccoli and Stilton soup [keto, low carb, GF]
  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Nigella's Bakewell slices & the Big Bakewell Taste-off
Jan Ellis pudding - a classic South African dessert
Roosterkoek - a South African braai essential
Gem squash 101: how to find them, how to grow them, how to eat them!

Featured on

Also available on

The wonderful Museum of the Moon installation - a The wonderful Museum of the Moon installation - a 7 metre diameter scale model of the moon suspended in the Painted Hall at the  @oldroyalnavalcollege in Greenwich this week, by @lukejerramartist. A surreal and fabulous sight!
Do you enjoy free art installations? Then you need Do you enjoy free art installations? Then you need to get down to @canarywharflondon between now and Saturday 28 Jan to catch the free Winter Lights 2023 event, back for the seventh year.

My favourites include @lukejerramartist ‘s Floating Earth; Tom Lambert’s Out of the Dark; Fluorescent Firs; Toroid by This is Loop; and the surreal and mesmerising Anima by MEATS - a tunnel filled with hundreds of thin optical fibre lights that change colour and move in the breeze 😍 

Have you been to Winter Lights? What was your favourite?
“When we look down at the Earth from space, we s “When we look down at the Earth from space, we see this amazing, indescribably beautiful planet. It looks like a living, breathing organism. But it also, at the same time, looks extremely fragile.” - International Space Station astronaut Ron Garamond

To experience the “overview effect” (a phenomenon experienced by astronauts viewing the earth from space), head down to Canary Wharf in the London docklands this week where you can see @lukejerramartist ‘s beautiful Floating Earth installation as part of the Winter Lights event. 

This giant 10m diameter installation is created using high resolution NASA images to create a floating scale model of the Earth, lit from within so that it glows from its current home on the Middle Dock, surrounded by the headquarters of international banking and finance corporations.

The artist hopes that viewed in this context, the installation will make visitors and the bankers working in surrounding buildings question how their money in savings and pensions is invested, and whether investments can be greener.

Aside from being a thought provoking piece, it is also mesmerising and surreally beautiful, so make sure you visit the free Winter Lights event before ends on Saturday 28 Jan.
Happy lunar new year! [Invited] To celebrate the Happy lunar new year! 

[Invited] To celebrate the arrival of the Year of the Rabbit, why not head over to @mamachensdumplings currently doing a residence at the @thegantrylondon in #stratford where you can feast on prawn & chive dumplings; pork, Chinese cabbage and shiitake mushroom dumplings; pork & prawn wontons with Mama Chen’s chilli oil; vegetable dumplings; smacked cucumber salad; and spicy noodles coated in garlic and Szechuan pepper oil.

And afterwards, make sure you head up to the @unionsocialoc bar for a cocktail - I loved the Moreish Fashion with bourbon, PX sherry, chestnuts and mandarin orange bitters!
Got leftover Stilton (or any blue cheese) from Chr Got leftover Stilton (or any blue cheese) from Christmas? Turn it into this super simple and super indulgent broccoli and Stilton soup! So easy to make and soooo delicious to eat - and it is low carb and GF. What more could you want?! Click the link in my bio for the full recipe. What’s your favourite soup?
CELEBRATE. So the fireworks are over, the champag CELEBRATE.

So the fireworks are over, the champagne is finished and the leftovers are all eaten. We are one week into 2023 and I have had some time to think about what my intent is for the year. 

In 2022 my brother had a life saving kidney transplant. Since the operation, he has had a Peanuts cartoon as his WhatsApp profile pic, where Charlie Brown and Snoopy are sitting on a pier talking. Charlie says “Some day, we all die Snoopy.” And Snoopy replies: “Yes - but every other day, we will live.”

Waking up in the morning is a gift, every day, and it is so easy to forget this. The last few years have been difficult for so many people and the coming year promises its own challenges. But every day that we don’t die is a day to live, to celebrate life in some small way.

So my intention in 2023 is to celebrate. Celebrate our achievements however small. Celebrate our friends and family. Celebrate small things. Celebrate life.

Did you make any resolutions or goals for 2023? I would love to hear them in the comments! Wishing you all the very best for 2023 🥂
Happy new year, everyone! Here are some scenes fro Happy new year, everyone! Here are some scenes from last night with friends in Deptford. My deconstructed avocado ritz; @twinkleparkstephen ‘s bobitie; Giles’ Ottolenghi tomato salad; and Jean’s clementine trifle - and the London night sky ablaze with fireworks!  How did you spend your evening? 🥂🎇🎆
Merry Christmas to all those celebrating - I hope Merry Christmas to all those celebrating - I hope your day was merry and bright, filled with family, friends and love 🎄🥂. Mine was spent alone at home - my choice and the result of a combination of Covid (not mine!) and rail strikes 🤦‍♀️ but very relaxing and indulgent!
Looking for a stylish and easy Christmas starter y Looking for a stylish and easy Christmas starter you can make ahead? Look no further than my individual smoked salmon terrine! Hot smoked salmon, cream cheese and chives wrapped in cold smoked salmon in a ramekin. Still one of the most popular Christmas recipes in my blog, it looks cheffy but is soooo simple to make - and will save you time and effort on the day! Get the recipe by clicking on the link in my bio.

How is your Christmas meal prep going? Are you entertaining at home or going to friends or family? 🎄🥂🎄🥂🎄
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Bowls of broccoli and Stilton soup
Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2023 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2023 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT